With just Highland Tap & Burger, Juan Padro and Katie O’Shea Padro were on their way to becoming some of the most successful restaurateurs in town — and when they partnered up with Max MacKissock, one of Denver’s most exalted chefs, they became virtually unstoppable. For Bar Dough, the team’s first project together, they decided to do an Italian restaurant — but rather than be limited by authenticity, Bar Dough uses Italian constructs as a loose base, whimsically improvising on pastas and small plates and making good use of its wood-fired oven for pizzas and other flourishes. While the menu changes seasonally, some staples remain — like the pan-seared pollo al limone, a succulent half-chicken. The restaurant also has one hell of a happy hour, which is a good way to experience a little bit of everything. And for something really special, book Segretto, the secret upstairs dining room, for a custom feast.

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